Pumpkin Cookies With White Chocolate

About: Hey y'all! My name is Lydia and I want to share my passion for cooking/baking with everyone!

If you haven't noticed already, I love pumpkin! What can I say, it's that time of year and I just love fall. Basically I am soaking it all in and wanting to enjoy fall to the fullest extent, so why not enjoy all the delicious pumpkin recipes fall has to offer? In this recipe i'll show you how to make pumpkin cookies with white chocolate. Just do me a favor and add extra chips on top and make them look pretty because I forgot to. Anyhow, if you want to make your own pumpkin cookies follow the step by step instructable or watch the video tutorial here:

Step 1: Ingredients & Tools

Ingredients:

  • 2 ¼ Cup All-purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Pumpkin Pie Spice
  • ½ tsp Salt
  • 1 Cup unsalted Butter (room temp)
  • ¾ Cup Light Brown Sugar
  • ½ Cup Granulated Sugar
  • ¾ Cup Pumpkin Purée
  • 1 Egg
  • 2 tsp vanilla extract
  • 1 Cup Classic White Chocolate Chips

Tools:

Step 2: The Dry Ingredients

Preheat oven to 375° and line two large baking sheets with parchment paper.

Begin by combining the dry ingredients in a small bowl, whisk together flour, baking soda, pumpkin spice, and salt until they are combined.

Step 3: Cream Butter and Sugar

In a large bowl using an electric hand mixer, cream together butter and both kinds of sugars until light and fluffy.

Step 4: Add Pumpkin & Mix!

To the mixture, beat in pumpkin, egg, and vanilla extract with the electric hand mixer until combined.

Step 5: The Flour

Add flour mixture. It might look like an overwhelming amount of flour, but this is will incorporate I promise! Beat on low until no raw flour appears and everything is combined

Step 6: Add Chocolate!

Fold in white chocolate chips by gently tossing the batter until they are combined, I just used a spatula for this step.

Step 7: Refrigerate

Cover your batter with plastic wrap and refrigerate for at least 30 minutes.

Step 8: Scoop

Scoop dough using a 50 mm ice cream scoop onto prepared baking sheets keep them about 2 inches apart to leave room for them to expand when baked.

Step 9: Optional Step (Freeze the Rest)

I add scoop the rest of my cookies onto a separate cooke sheet and freeze them, after they are frozen I transfer them to a ziploc bag and store them in the freezer until I am ready to bake another batch of cookies.

Step 10: Bake!

Bake until puffed up and golden around edges, about 12 minutes at 375°. They should come out looking beautiful and puffy and soft.

Step 11: Cool

Resist the urge to eat them hot and allow the cookies to cool!

Step 12: Enjoy!

After they have cooled enjoy! Remember you also have the frozen batches for later!

Step 13: Video Tutorial

If you prefer a video tutorial, you can watch it here!

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